Keeping tabs on foodborne illnesses

According to the Centers for Disease Control and Prevention (CDC), foodborne
illnesses sicken approximately 76 million Americans each year. Of these people,
more than 300,000 are hospitalized and 5,000 die. Those at greatest risk are the
very young and the very old, but people of any age whose immune system is
impaired are at risk, too. Recently, the CDC issued new guidelines for
diagnosing, managing, and reporting cases of foodborne illnesses.

The usual suspects

Contamination of food by viruses, bacteria, parasites, or certain chemicals
all may cause illness. Some of the foods commonly tied to outbreaks of foodborne
infection include

• milk
• fish and shellfish
• unpasteurized apple cider
• eggs (raw and undercooked)
• strawberries and raspberries
• ready-to-eat meats.

Symptoms to look for

The major symptoms of foodborne illnesses are diarrhea, vomiting, and
abdominal pain. But these symptoms also can suggest a viral illness. If,
however, a person has no muscle and joint aches (typically seen with viral
infection), the diagnosis may be steered toward foodborne illness. Even more
telling is the presence of bloody diarrhea (dysentery), particularly early in
the illness.

In addition to bloody diarrhea, the following signs and symptoms suggest
foodborne illness:

• fever
• 3 or more loose stools a day for several days
• dehydration from diarrhea
• sudden nausea and vomiting
• intense abdominal pain
• numbness, “pins and needles” sensations, weakness, or paralysis of facial
  nerves.

Taking care

A stool culture is called for if a person has a weakened immune system,
fever, severe abdominal pain, or a persistent infection. Stool examination is
also warranted if someone has been traveling in an area where parasites are
common.

The choice of treatment depends on what organism, if any, is identified. Most
cases of foodborne illness resolve on their own, with fluid replacement and
other supportive care. Drinking fluids may be enough, but sometimes intravenous
(IV) fluids are necessary.

Doctors need to report foodborne illnesses to the local or state health
authorities. Those alerts help to spot an outbreak and remove the infected food
from the marketplace, thereby limiting the number of people affected.